Vine Structured Isomalt Centerpiece

In this tutorial you will learn how to create an Isomalt centerpiece using a solid Isomalt vine structure.

In this tutorial you will learn how to create an Isomalt centerpiece using a solid Isomalt vine structure for it’s main support in order to make your centerpiece achieve a substantial height. You will also learn how to make Isomalt roses, fruits, and decorations. If you’ve never worked with Isomalt before, we recommend watching our Introduction to Isomalt tutorial first. Serdar still uses some classic components but combines them into a modern composition and at the same time, introduces a few new techniques which he has not shown you in previous tutorials.

 

What you will learn…

  • Blowing Isomalt fruits
  • Pulling Isomalt ribbons
  • Making Isomalt roses
  • Casting high vine structure
  • Simple method of making butterflies

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Vine Structured Isomalt Centerpiece Course Material
This PDF document contains an actual size blueprint of the centerpiece.

Track
Duration
Part 1
1:50:31
Introduction
4:59
The Plan
7:41
Preparations for Cooking Isomalt
5:33
Preparations for Components
4:21
Preparations for Structure
4:55
Cooking the Isomalt
11:42
Blowing the Fruit
26:59
Making the Rose
13:05
Making the Ribbon
15:08
Making the Butterfly
15:19
Part 2
1:57:22
Putting the Rose Together
6:29
Making the Cast
16:51
Filling the Cast & Making the Leaves
23:00
Making Smashed Isomalt Branches
9:50
Finalizing the Base
8:37
Assembling the Centrepiece - Part 1
15:31
Assembling the Centrepiece - Part 2
5:27
Adding the Ribbon & Roses
13:06
Adding the Butterfly
7:30
Adding the Spikes and Leaves
6:54
Final Thoughts
1:49
Total Duration
3:47:33

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Long Ruler Shop Online
Ceramic tile
For base
Vinyl sheet
1mm thick 62x32cm and 8x50 cm

For casting base

Wooden board
9mm MDF 62x32cm

This board will be used as tray for casting.

PVC Pipe Shop Online
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Aluminium Foil Shop Online
Thicker is preferred.
Water Spray Bottle
Box Cutter Shop Online
Skewers Shop Online
Set of Knives Shop Online
Transparent Pusher
Cellophane Shop Online
18x18 cm square pieces
Hard sponge ped

To push lines on leaves

Baking Paper Shop Online
Threaded Rod (10mm) Shop Online
20 cm long
Threaded rod with 10mm diametre (also known as M10).
Confectioners Varnish Shop Online
Spray can
Recipes & Ingredients
Isomalt Shop Online

4kg

Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source: https://en.wikipedia.org/wiki/Isomalt
Gum paste

1.2kg

Cream of Tartar Wikipedia

Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).


In food, cream of tartar is used for:

  • Stabilizing egg whites, increasing their heat tolerance and volume
  • Stabilizing whipped cream, maintaining its texture and volume
  • Anti-caking and thickening
  • Preventing sugar syrups from crystallizing
  • Reducing discoloration of boiled vegetables


Additionally it is used as a component of:

  • Baking powder, as an acid ingredient to activate baking soda
  • Sodium-free salt substitutes, in combination with potassium chloride

A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.

Gel colours
Pure alcohol

Rose spirit

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